Baked goods-like texture without baking

ABSTRACT

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims priority of U.S. Provisional Patent ApplicationNo. 61/451,936, filed Mar. 11, 2011, the entire content of which isexpressly incorporated herein by reference thereto.

BACKGROUND OF THE INVENTION

The present invention generally relates to food technology, and moreparticularly, to non-baked foodstuffs having a desirable texture, suchas the texture of a baked good, and methods of manufacturing the same.

BRIEF SUMMARY OF THE INVENTION

Disclosed herein is a method for preparing a non-baked foodstuff,comprising preparing a fluid composition comprising at least one settingagent and at least one texture-modifying particulate ingredient; heatingthe fluid composition at a temperature and time sufficient forpasteurization; and allowing the fluid composition to cool to form anon-baked foodstuff having at least 1% weight fraction of particulatematter having a particle size of about at least 100 μm and a gelstrength of about at least 100. Also disclosed herein is a non-bakedfoodstuff having at least 1% weight fraction of particulate matterhaving a particle size of about at least 100 μm, comprising at least onesetting agent and at least one texture-modifying particulate ingredientand having a gel strength of greater than 100.

In an embodiment, the method includes an aeration step. In anotherembodiment, the method includes an ultra high temperature (UHT) step.

In an embodiment, the fluid composition has a viscosity of about lessthan 100,000 cps before setting.

In an embodiment, the non-baked foodstuff has at least 5% weightfraction of particulate matter having a particle size of about at least100 μm.

In an embodiment, the cooled foodstuff has a water activity of about atleast 0.55 and a liquid weight fraction of about at least 35%.

In an embodiment, the cooled foodstuff has about less than 5%evaporation during and/or after processing.

In an embodiment, the cooled foodstuff has a texture selected from thegroup consisting of a fudge texture, a cake texture and a brownietexture.

In an embodiment, the particulate ingredient is selected from the groupconsisting of cereal-based crumbs, flakes, pieces, or combinationsthereof, wherein the non-baked foodstuff contains at least 1% weightfraction of particulate matter having a particle size of 100 μm orgreater after processing or in the final product. In another embodiment,the particulate ingredient is selected from the group consisting ofgrain-based crumbs, flakes, pieces, or combinations thereof, wherein thenon-baked foodstuff contains at least 1% weight fraction of particulatematter having a particle size of about at least 100 μm after processingor in the final product. In an aspect of one embodiment, the particulateingredient is an agglomerated substance, wherein the non-baked foodstuffcontains at least 1% weight fraction of particulate matter having aparticle size of about at least 100 μm after processing and/or in thefinal product. The aglomerated substances may be or may includesubstances that are selected from the group consisting of flour, starch,fibers, hydratable food materials, compressible food materials, andcombinations thereof.

In an embodiment, the fluid composition further comprises at least oneadditional functional ingredient selected from the group consisting ofemulsifiers, stabilizers, thickeners, foaming agents, nutrients, colors,and flavorings.

In an embodiment, the setting agent is selected from the groupconsisting of a thermal setting agent, a chemical setting agent, and anagent which is both thermal- and chemical-setting. In an aspect, thesetting agent is selected from the group consisting of a thermal settinghydrocolloid, a thermal setting lipid, a chemical setting hydrocolloid,and a chemical setting protein, and any combination thereof.

Also disclosed herein is a method for preparing a multi-texture,non-baked foodstuff including preparing a first component with a firstsoluble solids ratio; preparing a second component with a second solublesolids ratio, wherein the second component is a non-baked foodstuffhaving at least 1% weight fraction of particulate matter having aparticle size of about at least 100 μm, comprising at least one settingagent and at least one texture-modifying particulate ingredient andhaving a gel strength of about at least 100 and a liquid weight fractionof about at least 35%. In an embodiment, the first and second componentsare combined to form the multi-texture, non-baked foodstuff. In anembodiment, the first and second soluble solid ratios have a relativedifference of about 12 percent or less.

Also disclosed herein is a multi-texture, non-baked foodstuff includinga first component with a first soluble solids ratio; and a secondcomponent with a second soluble solids ratio, wherein the secondcomponent is a non-baked foodstuff having at least 1% weight fraction ofparticulate matter having a particle size of about at least 100 μm,comprising at least one setting agent and at least one texture-modifyingparticulate ingredient and having a gel strength of about at least 100and a liquid weight fraction of about at least 35%; wherein the firstand second components are arranged in discrete layers to form themulti-texture, non-baked foodstuff and wherein the first and secondsoluble solid ratios have a relative difference of about 12 percent orless.

DETAILED DESCRIPTION OF THE INVENTION

One embodiment of the present invention provides, in part, non-bakedfoodstuffs having a baked goods-like texture without the need for bakingthe foodstuff, as well as methods of making such foodstuffs withoutbaking.

In one embodiment there is a water-containing, heat processable, fluidcomposition including one or more setting agents and one or moretexture-modifying particulate ingredients. An exemplary non-bakedfoodstuff is prepared from a blend of water, at least one setting agent,and at least one texture-modifying agent. Sweeteners and/or flavoringsmay be added to provide the desired level of sweetness or desired flavorprofile. Additional functional ingredients may be added as desired,including emulsifiers, stabilizers, thickeners, foaming agents,nutrients, colors, and the like. Processing steps may include one ormore of mixing, homogenization, heating, filling, layering and coolingof a non-baked foodstuff. It will be understood that the order of suchsteps may be modified as necessary to prepare a desired product. In oneembodiment, a fluid composition is placed into a suitable container forthe cooling and/or setting steps.

In another embodiment, a method of preparing a non-baked foodstuff isprovided, wherein a water-containing, heat processable, fluidcomposition, including one or more setting agents and one or moretexture-modifying particulate ingredients, is prepared, processed, andsubsequently allowed to set to prepare the final non-baked foodstuffproduct.

In one embodiment, the fluid composition has a viscosity of about lessthan 100,000 cps. In another embodiment, a fluid composition has aviscosity of about less than 75,000 cps. In one embodiment, the fluidcomposition has a viscosity of less than 100,000 cps. In anotherembodiment, a fluid composition has a viscosity of less than 75,000 cps.

The liquid fraction of a non-baked foodstuff comprises one or more ofwater, liquid polyols, and non-lipid ingredients which are fluid at theprocessing temperature, as well as any combination thereof. In anembodiment, the liquid fraction does not include any lipid ingredients.In an embodiment, the liquid fraction includes lipid ingredients.Examples of liquid polyols include, but are not limited to, glycerol,propylene glycol, polyethylene glycols, and the like, as well assuitable humectants. In an embodiment, a liquid fraction comprises waterand at least one liquid polyol. In another embodiment, a liquid fractioncomprises water. In another embodiment, a liquid fraction issubstantially entirely water. In an embodiment, an exemplary non-bakedfoodstuff has a liquid weight fraction of at least 15%, at least 20%, atleast 25%, at least 30%, at least 35%, at least 40%, at least 45%, atleast 50%, at least 55%, at least 60%, at least 65%, at least 70%, or atleast 75%. In another embodiment an exemplary non-baked foodstuff has aliquid weight fraction of about at least 15%, about at least 20%, aboutat least 25%, about at least 30%, about at least 35%, about at least40%, about at least 45%, about at least 50%, about at least 55%, aboutat least 60%, about at least 65%, about at least 70%, or about at least75%. In one embodiment, a non-baked foodstuff has a liquid weightfraction of about 35% to about 80%, about 35% to about 75%, about 35% toabout 70%, about 35% to about 60%, about 40% to about 75%, about 40% toabout 70%, or about 40% to about 60%.

In one embodiment, there is about 5% or less evaporation of water froman exemplary non-baked foodstuff during processing and/or afterprocessing. Preferably, a non-baked foodstuff has substantially noevaporation during processing and/or after processing. In an aspect, thefinal liquid weight fraction of a non-baked foodstuff is about the sameas the total amount of water added during processing. In anotherembodiment, a non-baked foodstuff has about 0.5% evaporation or less,about 1% evaporation or less, about 2% evaporation or less, about 3%evaporation or less, about 4% evaporation or less, about 5% evaporationor less, about 6% evaporation or less, about 7% evaporation or less,about 8% evaporation or less, about 9% evaporation or less, or about 10%evaporation or less during and after processing.

In an embodiment, an exemplary non-baked foodstuff has a water activityof greater than 0.55 or greater than about 0.55. In another embodiment,a non-baked foodstuff has a water activity of greater than about 0.8 orgreat than 0.8. The water activity (Aw) is defined as follows: Aw=P/Po,wherein P is the partial pressure of water in the food product attemperature T, and Po is the saturated water pressure of pure water atthe given temperature T. In an embodiment, an exemplary non-bakedfoodstuff has a water activity of greater than about 0.6, greater thanabout 0.65, greater than about 0.7, greater than about 0.75, greaterthan about 0.8, greater than about 0.85, greater than about 0.9, greaterthan about 0.95, or up to about 1.0. In an embodiment, an exemplarynon-baked foodstuff has a water activity of greater than 0.6, greaterthan 0.65, greater than 0.7, greater than 0.75, greater than 0.8,greater than 0.85, greater than 0.9, greater than 0.95, or up to 1.0. Inan embodiment, the ratio of water, humectants and soluble solids willaffect the water activity in the finished (i.e., set) product.

A non-baked foodstuff of one embodiment has a gel strength of about atleast 100. In another embodiment, a non-baked foodstuff has a gelstrength of about at least 150, about at least 200, about at least 250,about at least 300, about at least 350, about at least 400, about atleast 450, about at least 500, about at least 600, about at least 700,about at least 800, about at least 900, about at least 1000, about atleast 1250, about at least 1500, about at least 1750, or about at least2000. In another embodiment, a non-baked foodstuff has a gel strength ofabout at least 2500. In another embodiment, a non-baked foodstuff has agel strength of at least 100, at least 150, at least 200, at least 250,at least 300, at least 350, at least 400, at least 450, at least 500, atleast 600, at least 700, at least 800, at least 900, at least 1000, atleast 1250, at least 1500, at least 1750, or at least 2000. In anotherembodiment, a non-baked foodstuff has a gel strength of at least 2500.In another embodiment, a non-baked foodstuff has a gel strength of about100, about 150, about 200, about 250, about 300, about 350, about 400,about 450, about 500, about 600, about 700, about 800, about 900, about1000, about 1250, about 1500, about 1750, or about 2000. In anotherembodiment, a non-baked foodstuff has a gel strength of about 2500.

Gel strength is a measure of the retention of a gel form, based on thegel's resistance to shear. Gel strength is measured by determining theability of a non-baked foodstuff as set forth herein to resist thepressure of a physical probe applied to the surface of the foodstuff.Gel strength of a non-baked foodstuff is measured using a textureanalyzer (e.g., Texture Technologies Corporation, TA-XT2 unit) with aone-half inch diameter round ball probe in a compression test of 6.0 mm,at the speed of 1.0 mm per second, on the sample of interest, in acylindrical container having dimensions of approximately three inches indiameter and three inches in height. As will be understood by one ofskill in the art, the size and shape of the container holding the samplemay affect the results of the compression test. In an embodiment, thecylindrical container is comprised of plastic. In an embodiment, the gelstrength is measured on a homogeneous sample of interest. In anembodiment, the gel strength is measured on a sample of interestcomprising only one layer. In another embodiment, gel strength ismeasured on a sample of interest comprising two or more layers. In oneembodiment, the two or more layers are of identical gel strength. Inanother embodiment, the two or more layers are of similar gel strengths.In another embodiment, the two or more layers are of different gelstrengths. It will be understood that gel strength may be measured inother ways, using other methods, and that comparisons made of two ormore samples must be controlled for the method of testing used in orderto make the comparisons meaningful. For example, it will be understoodthat the gel strength of a single-layer product may be different than atwo-layer product, even if the products have identical top layers.

In one embodiment, the non-baked foodstuff comprises one or more settingagents. Such setting agents may include, but are not limited to, thermalsetting agents, chemical setting agents, and agents which are boththermal- and chemical-setting. In one embodiment, a thermal settingagent is thermal setting hydrocolloid, a thermal setting lipid, or acombination thereof. In another embodiment, a chemical setting agent isa chemical setting hydrocolloid, a chemical setting protein, or acombination thereof.

In one embodiment, the non-baked foodstuff comprises one or more texturemodifying agents. In an embodiment, a texture modifying agent is aparticulate ingredient. Particulate ingredients may include, but are notlimited to, cereal-based crumbs, flakes, pieces, or other particulates,or combinations thereof. Particulate ingredients also includegrain-based crumbs, flakes, pieces, or other particulates, orcombinations thereof. Non-limiting examples of particulate ingredientsinclude, but are not limited to, breadcrumbs, shredded wheat, shreddedrice, and rice crisps. In an aspect, particulate ingredients may be madefrom one or more of flour, grain, leavening agents, salts, and otheradditives known in the art to comprise such particulates. In oneembodiment, a texture modifying agent may be baked, cooked or otherwiseprocessed before addition of the texture modifying agent to the mixturecontaining the ingredients for the non-baked foodstuff. That is, atexture modifying agent may be baked, cooked, extruded or otherwiseprocessed before addition to the mixture that is subject to furtherprocessing that does not include baking, such as mixing, homogenization,heating, filling, layering and cooling of a non-baked foodstuff into asuitable container.

Particle size is measured by dissolving and melting gelling agent(s) inhot water solution without damaging the particles, passing the dissolvedand melted mixture containing the particulate material through a sieveof known size and analyzing the particles retained on the sieve.Particle size is also measured by dissolving and melting gellingagent(s) in hot water solution without damaging the particles, passingthe dissolved and melted mixture containing the particulate materialthrough multiple sieves of known sizes and comparing the particlesretained on each sieve. The particulate fraction retained on each sievecan then be blot dried and weighed in order to calculate the particlesize fraction for the foodstuff. The measurements are performed onhydrated, blot-dried particles. Some exemplary non-baked foodstuffs,when containing particulate texture modifying agents, include about atleast 1% weight fraction of particulate ingredients, at least 1% weightfraction of particulate ingredients, about at least 5% weight fractionof particulate ingredients, and preferably, at least 5% weight fractionof particulate ingredients. The weight fraction is determined bydetermining the percentage of weight of particulate matter as comparedto the total weight of the foodstuff sample of interest prior toprocessing for particle size determination. In an embodiment, one layerof US #18 sieve on top and one layer of US #140 sieve at the bottom areused to facilitate the separation process. The weight fractions for eachlayer is then added together to give the final weight fraction. In anembodiment, an exemplary non-baked foodstuff containing particulatetexture modifying agents includes about at least 0.1%, about at least0.5%, about at least 1%, about at least 2%, about at least 3%, about atleast 4%, about at least 5%, about at least 6%, about at least 7%, aboutat least 8%, about at least 9%, about at least 10%, about at least 15%,about at least 20%, about at least 25%, about at least 30%, about atleast 40%, or about at least 50% weight fraction of particulate texturemodifying agents. In another embodiment, a foodstuff includes greaterthan 50% weight fraction of particulate texture modifying agents. Inanother embodiment, an exemplary non-baked foodstuff containingparticulate texture modifying agents includes at least 0.1%, at least0.5%, at least 1%, at least 2%, at least 3%, at least 4%, at least 5%,at least 6%, at least 7%, at least 8%, at least 9%, at least 10%, atleast 15%, at least 20%, at least 25%, at least 30%, at least 40%, or atleast 50% weight fraction of particulate texture modifying agents. Inanother embodiment, an exemplary non-baked foodstuff containingparticulate texture modifying agents includes about 0.1%, about 0.5%,about 1%, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%,about 8%, about 9%, about 10%, about 15%, about 20%, about 25%, about30%, about 40%, or about 50% weight fraction of particulate texturemodifying agents.

In an embodiment, an exemplary foodstuff contains about less than 55%weight fraction of particulate texture modifying agents. In anotherembodiment, a foodstuff contains about less than 50%, about less than45%, about less than 40%, about less than 35%, about less than 30%,about less than 25%, about less than 20%, about less than 15%, aboutless than 10%, about less than 9%, about less than 8%, about less than7%, about less than 6%, about less than 5%, about less than 4%, aboutless than 3%, about less than 2%, or about less than 1% weight fractionof particulate texture modifying agents. In another embodiment, afoodstuff contains less than 55%, less than 50%, less than 45%, lessthan 40%, less than 35%, less than 30%, less than 25%, less than 20%,less than 15%, less than 10%, less than 9%, less than 8%, less than 7%,less than 6%, less than 5%, less than 4%, less than 3%, less than 2%, orless than 1% weight fraction of particulate texture modifying agents.

In an embodiment, a foodstuff contains about less than 25% particulatetexture modifying agents and about at least 1% particulate texturemodifying agents.

In one embodiment, particulate texture modifying agents are selectedbased on their properties of agglomeration. In one embodiment,particulate texture modifying agents used in the preparation of anon-baked foodstuff comprise particulate ingredients which agglomerate,wherein such particulate ingredients persist in the agglomerated statethroughout processing steps. In an embodiment, agglomeration can beachieved by compressing, extrusion, compacting, or other suitable meansof processing, or any combination thereof. In an embodiment, theparticulate ingredients maintain at least 90% of the agglomeration fromstart to finish of the process of preparing the non-baked foodstuff

In another embodiment, particulate texture modifying agents are selectedbased on their properties of hydration. In one embodiment, theparticulate ingredients are able to be hydrated. In another embodiment,the particulate ingredients are hydrated before adding to theformulation. As will be understood by the skilled artisan, particulateingredients of different structure and composition will be hydratable tovarying degrees. The ability of a particulate ingredient to be hydratedmay contribute to the ease with which the particulate ingredients may bepasteurized or sterilized.

In an embodiment, an exemplary non-baked foodstuff is aerated prior tosetting. Aeration of the foodstuff may be used to enhance the finaltexture of the non-baked foodstuff. In one embodiment, aeration providesa distinct and/or an enhanced baked-goods like texture. In oneembodiment, a method of making a non-baked foodstuff includes aerationof the fluid mixture after heating but prior to filling the finalcontainer in which the product will be stored or sold. In an embodiment,one or more homogenization steps precede any aeration steps.

In an embodiment, the fat used in the non-baked foodstuff may be, forexample, canola oil, cocoa butter, coconut oil, copra oil, corn oil,cotton oil, olive oil, palm oil, palm kernel oil, peanut oil, saffloweroil, soybean oil, sunflower oil, and the like, or combinations thereof.In an embodiment, the fats may be animal fats. In another embodiment,the fat may be chemically modified (e.g., hydrogenated orinteresterified). In one embodiment, a non-baked foodstuff comprisesabout 40 percent water or greater, and about 5% to about 40% percentfat. By preparing a water and fat emulsion using these ingredients, onecan create a non-baked foodstuff having a baked goods-like texture, butalso having a relatively high water content and a high water activity.

The foodstuff can be heat pasteurized or sterilized under ultra-hightemperature (UHT) conditions and is useful as a ready-to-eat foodstuffeither alone or in combination with other foodstuff components (e.g.,pudding, mousse, ready-to-eat fudge, and the like). Typically UHTtreatment may be carried out under conditions of high temperatures andshort time periods (e.g., about 280° F. for about 15 seconds) in orderto kill potentially dangerous microorganisms. Other temperature and timeprofiles normally used for pasteurization and/or sterilization can alsobe used so long as they provide the desired treatment of the ingredientsor foodstuff.

To provide a non-baked foodstuff, especially when combined with othercomponents such as pudding, mousse, and the like, the foodstuff setforth herein preferably has a long shelf-life. To achieve a non-bakedfoodstuff having a long shelf-life, the non-baked foodstuff in oneembodiment may be pasteurized or sterilized at ultra-high temperatures.In another embodiment, the non-baked foodstuff can additionally beprepared using aseptic techniques. In an embodiment, the UHT processednon-baked foodstuff has a shelf life of greater than about 6 months atambient temperatures for aseptically packaged products and greater thanabout 3 months under refrigerated conditions for non-asepticallypackaged products. In one embodiment, the shelf life is at least 30days. In another embodiment, the shelf life is at least 60 days. In yetanother embodiment, the shelf life is at least 90 days. In oneembodiment, the non-baked foodstuff can be stored at room temperature.In another aspect, the non-baked foodstuff can be stored underrefrigeration.

A non-baked foodstuff of one embodiment may or may not containemulsifiers. In an embodiment, the foodstuff comprises one or moreemulsifiers. In an embodiment, one or more fats are emulsified. Anon-baked foodstuff of one embodiment may or may not contain lecithin.In one embodiment, a non-baked foodstuff comprises 0.1% to 3% lecithin.In one embodiment, a non-baked foodstuff does not contain lecithin, andthe resulting non-baked foodstuff cools and sets to provide a resultantfoodstuff of desired composition and texture, and in an aspect, atexture and composition as described herein. This is in contrast to theprevious understanding in the art that lecithin was required to providecertain desired final foodstuff textures. In another embodiment, anon-baked foodstuff contains substantially no lecithin, and theresulting non-baked foodstuff cools and sets to provide a resultantfoodstuff of desired composition and texture, and in an aspect, atexture and composition as described herein. In still anotherembodiment, a non-baked foodstuff contain no added lecithin, and theresulting non-baked foodstuff cools and sets to provide a resultantfoodstuff of desired composition and texture, and in an aspect, atexture and composition as described herein.

A non-baked foodstuff may comprise a single layer. In anotherembodiment, a non-baked foodstuff may comprise two or more layers. Inone embodiment, when multiple layers are present, one or more layers maycomprise the same non-baked foodstuff. In another embodiment, whenmultiple layers are present, various layers may be comprised of two ormore different non-baked foodstuff products. In yet another embodiment,when multiple layers are present, one or more layers may be comprised ofa non-baked foodstuff, and one or more layers may be comprised of afoodstuff other than a non-baked foodstuff. As used herein, “layers” or“discrete layers” is intended to include separate layers of thedifferent components as well as inclusions of one component in a layerof the other component. Examples of components include puddings, gels,mousses, custards, flans, yogurts, fudges, whipped toppings, chocolates,chocolate chips or bits, jellies, sauces, cookies or pieces thereof,cookie dough, fruits, nuts and the like whether imitation or real.Generally, components formed from candies, chocolate chips or bits,cookie dough, and/or fruits are in the form of inclusions.

When two different layers, or a layer and an inclusion, contact oneanother, substantial changes in texture and/or color may occur over timeif the textures and/or colors are appreciably different. Texturestability between the layers, or between a layer and an inclusion can beachieved by matching the soluble solids ratio between the differentcomponents. Within each component (e.g., layer, inclusion), the solublesolids ratio is defined as the total weight of soluble solids in thelayer, divided by the sum of the weight of water and weight of solublesolids in that layer, as shown in the following formula: Soluble SolidsRatio=(Soluble Solids/(Wate +Soluble Solids))*100.

Two or more layers or components are considered to have “matched”soluble solids ratios when the soluble solids ratio of adjacentcomponents are within about 12 percent of each other. In anotherembodiment, two or more layers or components are considered to have“matched” soluble solids ratios when the soluble solids ratio ofadjacent components are within about 6 percent of one another. Inanother embodiment, two or more layers or components are considered tohave “matched” soluble solids ratios when the soluble solids ratio ofadjacent components are within about 1 percent of one another. Indetermining the difference in soluble solid ratios between two adjacentcomponents, it is the relative difference rather than the absolutedifference which is used. Thus, by way of a non-limiting example, twoadjacent layers having soluble solid ratios of 22.4 percent and 23.7percent, respectively, have a relative difference of about 5.8 percent(as opposed to the absolute difference of 1.3 percent between the twolayers). It will also be understood that two or more layers orcomponents are considered to have “matched” soluble solids ratios whenthe soluble solids ratio of adjacent components are within about 18percent of one another, within about 15 percent of one another, withinabout 12 percent of one another, within about 9 percent of one another,within about 6 percent of one another, within about 3 percent of oneanother, within about 1 percent of one another, or within about lessthan 1 percent of one another.

In one embodiment, a method for preparing a non-baked foodstuff includespreparing a first component with a first soluble solids ratio, preparinga second component with a second soluble solids ratio, the secondcomponent being a non-baked foodstuff as described herein, and combiningthe first and second components. The soluble solids ratios of such aproduct may preferably have a relative difference of about less thantwelve percent, as described herein.

Taking into consideration the compositions and methods exemplifiedherein, it will be understood that depending upon the desired productand process, optional ingredients may be used. Examples of optionalingredients include high-intensity sweeteners, such as stevia,saccharin, sucralose, aspartame, and acesulfame, and sweeteners such asfructose, glucose, dextrose, corn syrup, corn syrup solids, honey, andthe like.

In an exemplary embodiment, a non-baked foodstuff includes at least onesetting agent and at least 5% weight fraction of particulate matterhaving a particle size of about at least 100 μm, and has a gel strengthof greater than 100 and a liquid weight fraction of about at least 35%.In another exemplary embodiment, a method for preparing a non-bakedfoodstuff comprises preparing a fluid composition comprising at leastone setting agent and at least one texture-modifying particulateingredient; heating the fluid composition at a temperature and timesufficient for pasteurization; and allowing the fluid composition tocool to form a non-baked foodstuff having at least 5% weight fraction ofparticulate matter having a particle size of about at least 100 μm, aliquid weight fraction of about at least 35%, and a gel strength ofgreater than 100.

The invention is further described by the following examples. It shouldbe recognized that variations based on the inventive features are withinthe skill of the ordinary artisan, and that the scope of the inventionshould not be limited by the examples. To properly determine the scopeof the invention, an interested party should consider the claims herein,and any equivalent thereof. In addition, all citations herein areincorporated by reference, and unless otherwise expressly stated, allpercentages are by weight.

Example 1 Control Sample

This example describes the preparation of a control sample of anon-baked foodstuff prepared without a texture modifying ingredient.This method yielded a smooth chocolate fudge like texture snack suitablefor long-term storage.

A dry blend was prepared including 24 g of gelatin (240 bloom), 2.4 g ofsodium stearoyl lactylate, 180 g of sugar, 120 g of cocoa powder, and 6g of modified starch (REZISTA, Tate and Lyle, London, England). Water,575.3 g, was placed into a THERMOMIX blending and heating device(Vorwerk, Longwood, Fla.). The dry blend and 112 g of liquid corn syrupwere added to the THERMOMIX and mixed well. The mixture was heated toabout 160° F., and 180 g of melted hydrogenated coconut and palm kerneloil was added (NEUTRESCA 77-25, Aarhus Karlsham USA Inc., Malmo,Sweden). The preparation was mixed and heated to 190° F., and held at190° F. for about 3 minutes for pasteurization. The hot pasteurized mixwas placed into 8 oz. containers, and covers were placed on thecontainers. The samples were cooled and kept under refrigeration.

Example 2 Chocolate Brownie-Like Non-Baked Foodstuff

This example illustrates the preparation of a non-baked foodstuff havinga chocolate brownie like texture. The procedure and formulation aresimilar to the control sample. However, six weight percentages of PostGRAPE-NUTS cereal was added as a texture modifying ingredient. Theresulting sample had a textural attribute similar to a brownie or abaked cake, and was more dense in texture than the control in theExample 1.

A dry blend was prepared including 24 g of gelatin (240 bloom), 2.4 g ofsodium stearoyl lactylate, 180 g of sugar and 120 g of cocoa powder.Water, 593.9 g, was placed into a THERMOMIX blending and heating device.The dry blend, 27.7 g of liquid corn syrup, and 72 g of Post GRAPE-NUTScereal were added to the THERMOMIX and mixed well. The mixture washeated to about 160° F., and 180 g of melted hydrogenated coconut andpalm kernel oil (NEUTRESCA 77-25) was added to the mixture. Thepreparation was mixed and heated to 190° F., and held at 190° F. forabout 3 minutes for pasteurization. The hot pasteurized mix was placedinto 8 oz. containers, and covers were placed on the containers. Thesamples were cooled and kept under refrigeration.

Example 3 Non-Baked Cake Like Foodstuff

This example illustrates the preparation of a non-baked foodstuff havinga cake-like texture. The procedure and formulation are similar to thosefor the control sample. However, nine weight percentages of Japanesebread crumbs (B #66140, Newly Weds Foods Inc., Chicago, Ill.) was addedas a texture modifying ingredient. The resulting sample has a texturalattribute similar to a baked cake.

A dry blend was prepared including 24 g of gelatin (240 bloom), 2.4 g ofsodium stearoyl lactylate, 180 g of sugar, 36 g of maltodextrin(STAR-DRI 100), 24 g of modified starch (REZISTA), and 87.6 g of cornsyrup solids (STAR-DRI 240). Water, 600 g, was placed into a THERMOMIXblending and heating device. The dry blend and 90 g of Japanese breadcrumbs were added to the THERMOMIX and mixed well. The mixture washeated to about 160° F., and 144 g of melted hydrogenated coconut andpalm kernel oil (NEUTRESCA 77-25) was added to the mixture. Thepreparation was mixed and heated to 190° F., and held at 190° F. forabout 3 minutes for pasteurization. The hot mixture was placed into aHOBART bowl and cooled to about 120° F. The mixture was whipped atsetting #2 for 5 minutes. The whipped mix was placed into 8 oz.containers and covers were placed on the containers. The samples werecooled and kept under refrigeration.

Example 4 Non-Baked Cake-Like Foodstuff Prepared with UHT Processing

This example illustrates the preparation of a non-baked foodstuff havingcake like texture, prepared with a UHT processing step. This formulationand procedure were manufactured in a pilot plant setting. The procedureis similar to Example 4 except six percent by weight Dry Japanese BreadCrumbs were added to the mixture as a texture modifying ingredient. Theresultant samples have a cake like texture.

Hot water (145 f), 210 pounds, was batched with 0.84 pounds of sodiumstearoyl lactylate, 8.4 pounds of gelatin (240 bloom), 42 pounds ofcocoa powder, 7.56 pounds of corn syrup solids (STAR-DRI 240), 63 poundsof sugar, and 63 pounds of melted coconut palm kernel oil (NEUTRESCA77-25). The mixture was homogenized in 2 stages at 500/2500 psi andcollected. The mixture was then pumped into a mixing chamber at 7.5pounds/min. Dry Japanese bread crumbs were added to the chamber at 0.53pounds/min or at 6% of the mixture. The combined product was pumped outof the mixing chamber, heated to 285° F. through scraped surface heatexchangers, held for 2 seconds, and then cooled to 110° F. throughscraped surface heat exchangers. The product was collected into cups,sealed, and refrigerated.

Example 5 Particulate Fraction Measurement

In one aspect, the particulate fraction of a foodstuff prepared asdisclosed herein was measured by placing 100 g of foodstuff sample intoa 600 ml glass beaker with 400 g of hot water (at about 140° F.). Thebeaker was placed on a heated stir plate with a 2″ long stir bar (2″long), stirring at about 300 rpm, at 140 ° F. After 10 minutes, the hotsample was poured through a stack of two sieves with US sieve #18 on topand US sieve #140 at the bottom. Particulates were rinsed with runninghot tap water until all solution was removed. The particulate fractionwas obtained from both sieves and blotted dry with a paper towel. Thesamples made according to the disclosure herein contained at least 1% ofweight fraction as particulate fraction (i.e., particle size greaterthan 0.1 mm) and preferably greater than 5%.

It will be appreciated by those skilled in the art that changes could bemade to the exemplary embodiments shown and described above withoutdeparting from the broad inventive concept thereof. It is understood,therefore, that this invention is not limited to the exemplaryembodiments shown and described, but it is intended to covermodifications within the spirit and scope of the present invention asdefined by the claims. For example, specific features of the exemplaryembodiments may or may not be part of the claimed invention and featuresof the disclosed embodiments may be combined. Unless specifically setforth herein, the terms “a”, “an” and “the” are not limited to oneelement but instead should be read as meaning “at least one”.

The term “about” as used herein refers to a value that is +/−10% of thevalue to which it refers, unless otherwise defined in any particularembodiment or example. By way of a non-limiting example, the term “about50% water” refers to an amount of water ranging from 45% to 55%.

It is to be understood that at least some of the descriptions of theinvention have been simplified to focus on elements that are relevantfor a clear understanding of the invention, while eliminating, forpurposes of clarity, other elements that those of ordinary skill in theart will appreciate may also comprise a portion of the invention.However, because such elements are well known in the art, and becausethey do not necessarily facilitate a better understanding of theinvention, a description of such elements is not provided herein.

Further, to the extent that the method does not rely on the particularorder of steps set forth herein, the particular order of the stepsshould not be construed as limitation on the claims. The claims directedto the method of the present invention should not be limited to theperformance of their steps in the order written, and one skilled in theart can readily appreciate that the steps may be varied and still remainwithin the spirit and scope of the present invention.

1. A method for preparing a non-baked foodstuff, the method comprising(a) preparing a fluid composition comprising at least one setting agentand at least one texture-modifying particulate ingredient; (b) heatingthe fluid composition at a temperature and time sufficient forpasteurization; and (c) allowing the fluid composition to cool to form anon-baked foodstuff having at least 1% weight fraction of particulatematter having a particle size of about at least 100 μm and a gelstrength of about at least
 100. 2. The method of claim 1, wherein thefluid composition has a viscosity of about less than 100,000 cps.
 3. Themethod of claim 1, wherein the non-baked foodstuff has at least 5%weight fraction of particulate matter having a particle size of about atleast 100 μm.
 4. The method of claim 1, wherein the cooled foodstuff hasa water activity of about at least 0.55 and a liquid weight fraction ofabout at least 35%.
 5. The method of claim 1, wherein the cooledfoodstuff has about less than 5% evaporation during or after processing.6. The method of claim 1, wherein the cooled foodstuff has a textureselected from the group consisting of a fudge texture, a cake textureand a brownie texture.
 7. The method of claim 1, further comprising anaeration step.
 8. The method of claim 1, wherein the particulateingredient is selected from the group consisting of cereal-based crumbs,flakes, pieces, or combinations thereof, wherein the non-baked foodstuffcontains at least 1% weight fraction of particulate matter having aparticle size of 100 μm or greater after processing or in the finalproduct.
 9. The method of claim 1, wherein the particulate ingredient isselected from the group consisting of grain-based crumbs, flakes,pieces, or combinations thereof, wherein the non-baked foodstuffcontains at least 1% weight fraction of particulate matter having aparticle size of about at least 100 μm after processing or in the finalproduct.
 10. The method of claim 1, wherein the particulate ingredientis an agglomerated substance, wherein the non-baked foodstuff containsat least 1% weight fraction of particulate matter having a particle sizeof about at least 100 μm after processing or in the final product. 11.The method of claim 10, wherein the substance is selected from the groupconsisting of flour, starch, fibers, hydratable food materials,compressible food materials, and combinations thereof.
 12. The method ofclaim 1, wherein the fluid composition further comprises at least oneadditional functional ingredient selected from the group consisting ofemulsifiers, stabilizers, thickeners, foaming agents, nutrients, colors,and flavorings.
 13. The method of claim 1, wherein the setting agent isselected from the group consisting of a thermal setting agent, achemical setting agent, and an agent which is both thermal- andchemical-setting.
 14. The method of claim 13, wherein the setting agentis selected from the group consisting of a thermal setting hydrocolloid,a thermal setting lipid, a chemical setting hydrocolloid, and a chemicalsetting protein, and any combination thereof.
 15. The method of claim 1,wherein step (b) comprises an ultra high temperature (UHT) step.
 16. Afoodstuff prepared according to claim
 1. 17. A non-baked foodstuffhaving at least 1% weight fraction of particulate matter having aparticle size of about at least 100 μm, comprising at least one settingagent and at least one texture-modifying particulate ingredient andhaving a gel strength of greater than
 100. 18. The foodstuff of claim17, further having a water activity of about at least 0.55 and a liquidweight fraction of about at least 35%.
 19. The foodstuff of claim 17,further comprising at least one additional functional ingredientselected from the group consisting of emulsifiers, stabilizers,thickeners, foaming agents, nutrients, colors, flavorings.
 20. Thefoodstuff of claim 17, further comprising a setting agent selected fromthe group consisting of a thermal setting agent, a chemical settingagent, and an agent which is both thermal- and chemical-setting.
 21. Amethod for preparing a multi-texture, non-baked foodstuff comprising:(a) preparing a first component with a first soluble solids ratio; (b)preparing a second component with a second soluble solids ratio, whereinthe second component is a non-baked foodstuff having at least 1% weightfraction of particulate matter having a particle size of about at least100 μm, comprising at least one setting agent and at least onetexture-modifying particulate ingredient and having a gel strength ofabout at least 100 and a liquid weight fraction of about at least 35%;and (c) combining the first and second components to form themulti-texture, non-baked foodstuff.
 22. The method of claim 21, whereinthe first and second soluble solid ratios have a relative difference ofabout 12 percent or less.
 23. A multi-texture, non-baked foodstuffcomprising: (a) a first component with a first soluble solids ratio; and(b) a second component with a second soluble solids ratio, wherein thesecond component is a non-baked foodstuff having at least 1% weightfraction of particulate matter having a particle size of about at least100 μm, comprising at least one setting agent and at least onetexture-modifying particulate ingredient and having a gel strength ofabout at least 100 and a liquid weight fraction of about at least 35%.24. The foodstuff of claim 23, wherein the first and second solublesolids ratios have a relative difference of about 12 percent or less.25. The foodstuff of claim 23, wherein the first and second componentsare arranged in discrete layers to form the multi-texture, non-bakedfoodstuff.
 26. The foodstuff of claim 25, wherein the first and secondsoluble solids ratios have a relative difference of about 12 percent orless.